Levantine Roast Chicken

I wanted to make Chicken Shawarma sandwiches but, first, I had to roast the chicken. I made a kicked up spice mixture for the marinade with cumin, paprika, turmeric, garlic and then added Aleppo peppers for an almost fruity heat. The flavor profile owes a lot to the mom of a Lebanese friend of mine who used to feed us when I lived in Oakland, California.

After roasting the chicken, we made a meal of it. I set it over a bed of rice pilaf and served it with the onions that I used to elevate the chicken during cooking. The meat was juicy and had a lovely flavor from the overnight marinade. The onion was tender and melt in your mouth good.

After we ate our fill, Mom and I picked the leftover chicken and tossed it in the pan juices before putting it in the fridge overnight with the leftover onion. I then made a delicious Greek yogurt sauce. For lunch the next day, we enjoyed Chicken Shawarma on pita with chopped tomatoes, rewarmed hunks of the roasted chicken and onion, topped with healthy dollops of the tzatziki sauce.

Just fold and enjoy. So very delicious with an awesome mix of textures and flavors with the spiced chicken and garliky, cucumber yogurt sauce. The best of street food and you didn’t have to leave home for it.

Levantine Roast Chicken

1 – 5lb whole chicken
2 lemons, juiced
½ cup olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
½ teaspoon Aleppo pepper (can substitute red pepper flakes)
2 large white onions

Use kitchen shears to cut the backbone off the chicken and then slice into the breastbone and crack the bird open. Remove the breast bone and cartilage. Place chicken in a zip top bag. The backbone and breast bone can be reserved in the freezer until ready to make stock.

Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric and Aleppo pepper together and stir well. Pour over chicken and seal bag. Massage to coat the chicken and place in the fridge for at least 12 hours or overnight.

Preheat the oven to 400 degrees with a large cast iron skillet in the oven. Carefully remove the skillet and place the onions (each cut horizontally into three thick rounds) on the bottom of the pan and set the chicken on top. Pour over the marinade.

Roast for about an hour or until the meat registers 165 on a meat thermometer. For the last 15 minutes, cover the top with aluminum foil if the wings or skin is getting too dark.

Remove from oven and serve over rice pilaf with each person getting a large round of onion and a ladle or two of sauce.

Here is my quick and easy tzatziki recipe:

1 cucumber, peeled and seeded
1 cup Greek yogurt (I use FAGE Total Plain)
4 cloves garlic minced
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon oilive oil

Grate cucumber into a clean dish towel and squeeze out the moisture. Place the cucumber in a bowl with all the other ingredients and mix well. Taste for seasoning.

I recommend you make 24 hours in advance so that the flavors really come together.

2 thoughts on “Levantine Roast Chicken

  1. Pingback: Levantine Roast Chicken — Mouth Brothels | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.